An easy breakfast recipe
Ciao Bellos & Bellas! So, we are all doing our part by staying home and we might as well eat like kings while we are, right? Eggs in Purgatory, Uova in Purgatorio, is a classic and easy Italian Shakshuka recipe.
- In the Middle East it’s called a Shakshuka.
- In Mexico they call it Huevos Ahogados.
- Essentially it is eggs poached in a spicy tomato sauce.
- Whatever you call it, it is a perfect brunch recipe and brings back memories of Sunday with Mamma Ciuffa.
These are tough times for all of us. I don’t know when my cooking classes, or acting, will start up again but I, and all of you, need to stay strong. My parents lived through World War 2 and they always told me people survived by sharing what they had.
Right now I can share videos and recipes so that’s what I’ll do.
- Below is the link to both a written and video version of the recipe.
- Mostly I share on Instagram stories quick and easy 30 minute meals.
- I’m setting up a live virtual cooking class and will send out a link, with another recipe, this upcoming week for anyone who would like to join.
- I usually send out a recipe every 3 to 4 weeks in my Newsletter. But I’m planning to send out more often while we are hold up in our kitchens.
Please let me know how the recipe works out, what else I can offer, and how I can be of service. Most importantly stay safe, stay healthy, reach out for help, and support one another. May you always #EatwiththhoseyouLove TM
Peter aka Pasta Boy Peter
Video Recipe
I shot this with my good friend and Vancouver Food Vlogger Billy Lam of Best of 604. I hope you enjoy it.
The Italian Shakshuka Recipe – Eggs in Purgatory
As with any recipe always use safe cooking procedures, & food safe practices. Health Canada is a great site for all food safe guidelines. https://www.canada.ca/en/health-canada/topics/food-safety.html
Ingredients:
Serves 2 to 4 people
- 1 large can of plum tomatoes (approximately 700 grams) that have been passed through a food mill or had the juice squeezed out of them. Discard the flesh or save them for soups. If you like a chunky sauce just dice the plum tomatoes or puree them. (Italian or Californian tomatoes are best but Canadian ones will work too)
- You can also use fresh tomatoes during the season. 1.5 kg of very ripe fresh tomatoes sliced into even pieces. This will be less liquid and have some of the skins but fresh tomatoes have a beautiful flavour.
- 1 TBSP of tomato paste (I find this adds sweetness)
- 2 to 3 Medium cloves of sliced or rough chopped garlic minced
- 1/2 cup minced, finely chopped, parsley
- 1/2 cup of dry white wine (This is optional. If you have it add it in, but if you don’t, don’t worry.)
- Chilli to taste. You can use whole peppers or flakes as you wish and adjust the heat to your own level.
- Salt & Pepper to taste
- 2 large to extra-large eggs per person (any size egg will do though)
- Crack your eggs into a pouring vessel like a large measuring cup.
- Sourdough, or other rustic style, bread. If you have only regular toast that will also work. It just doesn’t fry up as nice.
Sauce Recipe:
- Add olive oil to a frying pan and set to a medium heat
- Add the sliced garlic, chilli flakes, & parsley (saving 1/4), to the frying pan and sauté for 5 minutes making sure the garlic does not burn. Stir the sauce occasionally.
- Add the tomato
- Turn the frying pan up to a medium high heat
- When the sauce has begun to boil (usually within 3 minutes) Turn the heat back down to medium and continue to simmer for 15 minutes, or until the sauce has reduced by 1/3.
Frying your Bread:
- Cut your bread into ¾ of an inch, 2 cm, thick slices.
- Heat up a heavy bottomed fry pan or skillet. I usually set my burner to a medium high heat. As an example 7 on a burner that goes to 9.
- Heat the pan as if you were frying a piece of meat.
- Coat the bottom of your pan with oil.
- Let the oil heat up.
- Salt your oil.
- Check if the oil is hot by dipping the handle of a wooden spoon into your hot oil. If tiny bubbles form around the handle your oil is ready.
- Add your bread to you oil.
- Fry each side until golden brown. You may nee to add more oil when you flip. Allow that oil to heat as well.
- Remove your fried bread to a paper towel lined plate.
- Once your bread is done move on to the eggs.
Cooking the Eggs:
- Now that your sauce has reduced by 1/3 you can add your eggs.
- Turn your sauce down to a medium low heat.
- Slowly pour your eggs into the sauce one at a time. Ensure that they have enough space between each egg to poach fully.
- Cover your pan until the egg whites are cooked. Baste the egg yolks with tomato sauce until they are cooked as well.
- Cook until just before your desired doneness and remove the pan from the heat. The residual heat of the sauce will finish cooking your eggs.
Plating your sauce poached Eggs:
- Taste your sauce and season with salt, pepper and chili flakes to taste.
- Add a layer of sauce to your fried bread.
- Place your egg on the sauced bread. Add a little more sauce to the top if you wish.
- Sprinkle with some of the remaining parsley. Drizzle with olive oil. Season to taste, and grate Parmesan cheese on top.
That’s it! An easy breakfast egg recipe that is tasty & healthy peasant cooking in 15 to 20 minutes. If you like this one please share, like and comment then check out another recipe.
Now go and always #EatwiththoseyouLove TM
Peter
Pasta Boy Peter – Cooking Classes Vancouver
Italian Shakshuka Recipe Blog – Copyright Peter Ciuffa of Pasta Boy Peter Inc. 2020